Egyptian Bread Pudding (Umm Ali)

Puff pastry with a sweet sauce made with milk, coconut, raisins, almonds and cinnamon.

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Ingredients:

• 1 pkg (2 sheets) frozen puff pastry (Pepperidge Farm brand works well)
• 1 small pkg (1/2 cup) sliced almonds
• 1 can evaporated milk
• 1 1/2 cups whole milk
• 2/3 cup light brown sugar
• 1 1/2 cups coconut
• 1/2 cup golden raisins
• 1/2 teaspoon cinnamon
• 1 Tablespoon corn starch

Method

Cut puff pastry sheets into 1 inch squares and bake at 400 degrees for 15 minutes until golden. Place baked puff pastry squares in a 9 x 13 baking pan. Sprinkle with half of the sugar, and then layer the coconut, raisins, and almonds. Pour the can of evaporated milk over the ingredients in pan. Mix whole milk with 1 tablespoon of corn starch, and pour over the pastry mixture, being sure to at least wet all of the pastry squares. Sprinkle the remaining sugar over the mixture and then top with the half teaspoon of cinnamon. Bake in a 400 degree oven for 25 minutes.

Notes: I first tasted this dish while on vacation in Cairo, Egypt, in 2000. After trying many times to recreate this wonderful dessert, I finally came up with a recipe that could rival any Egyptian chef. It is easy to make, as it takes about 45 minutes from start to finish.

Number of servings: 6

Submitted By: mrsahmed
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